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Preparation

"This light and refreshing salad will whisk your taste buds away to a tropical island. Mango and shrimp pair especially well together, and the radish and jalapeño contribute just enough spiciness to balance out the sweetness of the fruit.
In a food processor or blender, purée mango, jalapeño, lime juice, olive oil and salt. Set aside in the refrigerator.
Sprinkle the shrimp with cumin, then sauté, broil or grill for about 5 minutes until cooked.
In a large bowl, combine shrimp, avocado, radish, red onion and cilantro. Toss with dressing and serving chilled or at room temp